Teochew Style Steamed Scallop (潮州蒸带子)
潮州蒸带子 (Teochew Style Steamed Scallop) is a classic dish from Chaoshan (Teochew) Cuisine, known for its fresh and delicate flavors. This simple yet elegant recipe highlights the natural sweetness of the scallops, enhanced by the umami of the soy sauce and the fragrance of garlic and ginger.
Ingredients
- 12 large fresh scallops, in the half shell
- 3 cloves garlic, finely minced
- 1 tablespoon ginger, julienned
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sesame oil
- 2 stalks green onions, thinly sliced
- 1 tablespoon cilantro, chopped (optional)
Instructions
- Place the scallops on a heatproof plate or in a steaming dish.
- Sprinkle the garlic and ginger over the scallops.
- In a small bowl, mix the light soy sauce, Shaoxing wine, and sesame oil. Drizzle this mixture over the scallops.
- Steam the scallops over high heat for 8-10 minutes, or until they are just cooked through.
- Remove the scallops from the steamer and sprinkle with the green onions and cilantro.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 18g
- Fat
- 7g
- Carbohydrates
- 3g
Supplies
Heatproof plate or steaming dish
Tools
Steamer
Serving suggestions
Serve the Teochew Style Steamed Scallop as an appetizer or as part of a multi-course meal in a traditional Chinese banquet.
Tips & tricks
Be careful not to overcook the scallops, as they can become tough and rubbery. The steaming time may vary depending on the size of the scallops.
Cost
$20